Directions:
1. Place emmer and chicken stock in sauce pan, and bring to a boil over medium heat. Turn heat down and simmer until emmer is al-dente - about 40 minutes, or until liquid is absorbed.

2. Pre-heat oven to 350-degrees.

3. Place olive oil, onion and garlic in a large saute pan over medium heat, and saute until onion is translucent but not browned - about 5 minutes. Add tomato insides, parsley, basil, oregano and simmer another few minutes until thoroughly heated - about 2 to 3 minutes.

5. Fill tomatoes with emmer mixture until overfilled and top with more grated cheese. Place in oiled baking dish, and bake in pre-heated oven until cheese begins to melt and emmer starts to brown - about 20 minutes.

6. Place on individual serving plates and drizzle with a little basil oil before serving.